Creamy Roasted Garlic Cauliflower Potato Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Garlic Cauliflower Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Garlic Cauliflower Potato Soup

A velvety, comforting soup featuring roasted garlic, tender cauliflower, and hearty potato, blended with creamy nonfat Greek yogurt and protein-packed white beans. Finished with a hint of olive oil and aromatic herbs, this soup provides a delightful balance of textures and flavors for any meal of the day.

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NUTRITION

500kcal
Protein
35.7g
Fat
6.4g
Carbs
81.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower florets (107g)

1 medium Potato (150g)

3 Garlic cloves (9g)

1 cup Cannellini Beans (240g)

1.5 cups Vegetable Broth (360g)

1/2 cup Nonfat Greek Yogurt (125g)

1 teaspoon Olive Oil (5g)

Salt and Pepper to taste

1 teaspoon Fresh Thyme (1g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Arrange the cauliflower florets, potato cubes (cut from the potato with skin on or peeled as preferred), and whole garlic cloves on a baking sheet. Drizzle with olive oil, sprinkle with salt, and toss lightly.

  • 2

    Roast in the oven for 25-30 minutes, or until the vegetables are tender and lightly browned.

  • 3

    In a blender, combine the roasted vegetables, cannellini beans, vegetable broth, and fresh thyme. Blend until smooth and creamy. If the soup is too thick, add additional broth or water to reach your desired consistency.

  • 4

    Transfer the blended soup to a pot over low heat. Stir in the nonfat Greek yogurt until well combined, warming the soup gently but avoiding boiling to preserve the yogurt's texture.

  • 5

    Adjust seasoning with salt and pepper as needed. Serve warm and enjoy the comforting, creamy texture and rich flavors of this wholesome soup.

Creamy Roasted Garlic Cauliflower Potato Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Garlic Cauliflower Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Garlic Cauliflower Potato Soup

A velvety, comforting soup featuring roasted garlic, tender cauliflower, and hearty potato, blended with creamy nonfat Greek yogurt and protein-packed white beans. Finished with a hint of olive oil and aromatic herbs, this soup provides a delightful balance of textures and flavors for any meal of the day.

NUTRITION

500kcal
Protein
35.7g
Fat
6.4g
Carbs
81.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower florets (107g)

1 medium Potato (150g)

3 Garlic cloves (9g)

1 cup Cannellini Beans (240g)

1.5 cups Vegetable Broth (360g)

1/2 cup Nonfat Greek Yogurt (125g)

1 teaspoon Olive Oil (5g)

Salt and Pepper to taste

1 teaspoon Fresh Thyme (1g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Arrange the cauliflower florets, potato cubes (cut from the potato with skin on or peeled as preferred), and whole garlic cloves on a baking sheet. Drizzle with olive oil, sprinkle with salt, and toss lightly.

  • 2

    Roast in the oven for 25-30 minutes, or until the vegetables are tender and lightly browned.

  • 3

    In a blender, combine the roasted vegetables, cannellini beans, vegetable broth, and fresh thyme. Blend until smooth and creamy. If the soup is too thick, add additional broth or water to reach your desired consistency.

  • 4

    Transfer the blended soup to a pot over low heat. Stir in the nonfat Greek yogurt until well combined, warming the soup gently but avoiding boiling to preserve the yogurt's texture.

  • 5

    Adjust seasoning with salt and pepper as needed. Serve warm and enjoy the comforting, creamy texture and rich flavors of this wholesome soup.